The last time I went to Sam's I had bought a large container of blueberries. I was not eating them fast enough to keep them from going bad, so I began to think about what I could make with them for breakfast this morning.
Scones came to my mind. I think Ina Garner is the queen of making scones. I remembered Ina Garten's recipe for Orange Cranberry Scones that I had made for a women's event at our church.
I served them with Mock Clotted Cream mixed with the dried cranberries and they were a huge hit. Everyone loved them.
This time, I made Classic Blueberry Scones and served them with Mock Clotted Cream and topped them with Lemon Curd.
The lemon with the blueberries makes for a great combination in flavors. The clotted cream is so easy to make. It is just 2 part heavy cream and 1 part cream cheese, and sweetened a little bit with powdered sugar. As Ina says, "how easy it that".
I love it when she says that. The Lemon Curd is just as easy. I made it in the microwave and stirred it in 1 minute intervals, which goes really fast.
All the recipes are listed below.
Classic Blueberry Scones
Recipe adapted from: 1999 The Barefoot Contessa Cookbook
- 4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
1 teaspoons salt
3/4 pounds cold butter, diced
5 large eggs, lightly beaten
1 cup cold heavy cream
1 cup fresh blueberries
Transfer the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and rolling pin and roll the dough 3/4-inch thick. The lumps of butter should be visible in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make them triangle. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes or until the outside light golden brown and the inside is fully baked. Serves 14-16.
Mock Clotted Cream
- 1 cup heavy whipping cream
4 oz cream cheese, softened at room temperature
2 tablespoons powdered sugar
Recipe adapted from: myrecipes.com
- 1 cup sugar
1 tablespoon lemon zest
1 cup fresh lemon juice
4 egg yolks, lightly beaten